Adapted from familycircle.com
lbs. lean ground beef, pork and veal mixture
cup bread crumbs
eggs, lightly beaten
tsp. chili powder
tsp. onion powder
tsp. garlic powder
can (28 oz) fire roasted crushed tomatoes (can use Mexican/salsa style)
cup low-salt or homemade chicken broth
tsp. dried oregano or 1 Tbs. fresh oregano
chipotles in adobo, chopped
can (14 oz) can pinto beans
GARNISH: Sour cream, shredded cheddar cheese, or chopped cilantro.
SPECIAL EQUIPMENT: Slow Cooker.
FOR MEATBALLS: * In a large bowl, combine ground meats, bread crumbs, milk, eggs, chili powder, garlic and onion powder and 1 tsp. each of the salt and cumin. Form into meatballs using about 2 Tbs. each FOR SAUCE/ASSEMBLE: * In a large Slow Cooker combine tomatoes, broth, garlic, oregano, chipotles and remaining 1/2 tsp. of the salt and cumin. Add meatballs and cook in the Slow Cooker on high for 2 to 3 hours. * Remove sauce into a large sauce pan and add pinto beans. Reduce sauce until thick and slightly reduced (about 15 minutes). Add meatballs to sauce and heat thoroughly. Top with cheese, sour cream, or cilantro.